Swiss Mushroom Chicken

Can we say YUM! This is a new favorite of mine. I love everything about it. This is quite an easy dish, but doesn't look it! Definitely something you could cook to impress company.


Swiss Mushroom Chicken

4 chicken breasts
1 egg
1 cup crushed butter crackers (such as club)
3/4 tsp salt
1/2 lb fresh sliced mushrooms
2 TBSP butter divided
4 slices deli ham
4 slices swiss cheese

Flatten chicken to 1/4 inches. (I take a large chicken breast and just slice it in half). In a bowl lightly beat egg. Combine cracker crumbs and salt in another bowl. Dip chicken in egg then in crumbs; set aside. In a large skillet saute mushrooms in 1 TBSP butter, remove and set aside. Add remaining butter to the same skillet and cook chicken over medium heat for 3-4 minutes on each side of until juices run clear. Top with ham slice, mushrooms and cheese. Reduce heat to low and cover until cheese melts (about 1-2 minutes)

Chicken Scampi

Now that it's actually somewhat light while we are eating dinner, I'm going to try and be better at posting new recipes! This is another great recipe from my Aunt Tiffini. It sounded like something good and different.. and it sure was both! Loved it! The first time I made it I used the homemade chili sauce.. not sure who makes it, but I didn't really like it. The 2nd time I used Heinz chili sauce and it was a winner!! YUM! I now make this often. It comes together so quickly. Perfect for a busy night.


Chicken Scampi

8 cloves crushed garlic
1 T dried oregano
1 T dried parsley
4 T lemon juice
1 tsp garlic powder
1 tsp salt
1 c olive oil
1/2 cup chicken broth
1/2 cup chili sauce
4 boneless skinless chicken breasts cut into bite sized pieces

Combine together in greased 9x11 inch pan. Bake at 450 for 12-15 mins uncovered or until chicken is done. Serve over cooked angel hair pasta with Parmesan cheese on top.

Grilled Chicken Tacos

So, I don't have a photo for this.. we eat it up too fast! My husband bought this marinade and grilled us some chicken the day I got home from the hospital. IT WAS SO GOOD! I loved it up.. as I was eating it, I thought.. you know this would make excellent tacos.. my husband agreed so a few nights later we made it again and turned it into tacos. Oh man! So good! My sister-in-law was staying with us at the time and she told me she was taking me home with her because they were the best tacos she had ever had. I agree! I would have never bought this flavor of marinade.. so I'm glad my husband did. Our pantry is now stocked with several bottles of the stuff because it's on sale at Macey's for 3 for $5 right now. Yummy Yummy stuff!

Grilled Chicken Taco's

1 lb boneless skinless chicken breasts (or however many you think your family will need)
1/2 bottle Lawry's Havana garlic and lime marinade
Flour tortillas (get the uncooked ones.. it's the only way)
cheddar cheese
lettuce
tomato
avocado
sour cream

Marinade chicken in Lawry's marinade for 30 mins or overnight. Grill chicken until done, dice chicken into bite size pieces. Prepare tacos using chicken meat and toppings of your choice.

Easy dinner.. and SO YUMMY! Lawry's is not paying me for this post either.. but I wish they were.. with the marinade! hehe.

Chicken Divine

I know you have probably heard of chicken divan before and I'm not sure how similar this recipe is to that but most chicken divan recipes I have read didn't have noodles in them. Anyways, I got this recipe from my friends mom back when I was probably 12ish. I had some for dinner at their house and loved it so I had to take the recipe home with me. My mom has been making it ever since. It's a really easy meal and comes together quickly, especially if you already have some chicken cooked or left over turkey works nice too. My mom actually canned some chicken and I used that and it turned out great! This casserole is cooked in the microwave so if you've got everything cooked ready to go you've got dinner in 10 minutes!


Chicken Divine

1 can cream of mushroom
1/2 c mayo
1 teaspoon lemon juice
1 teaspoon curry powder
3 cup uncooked egg noodles
cooked chicken
cooked broccoli (you could substitute peas)
shredded cheese
Cook egg noodles as directed on package. Mix together soup, mayo, lemon juice, curry in a casserole dish. Add cooked noodles, chicken and broccoli. Mix well. sprinkle cheese on top. Cook in microwave for 10 minutes. If your microwave doesn't rotate, then rotate after 5 minutes.

Lemon Pepper Chicken Pasta

I have shared this recipe on my family blog before. But not with a photo and I just figured I would share it here. It is very popular in my little family. My hubby usually requests it for his birthday meal! My two year old loves it as well. My old boss made something similar to this one day for lunch and I just kind of made up my own version of it. And if you are on a diet, this recipe is not for you! :) I don't have specific measurements since I just kind of throw everything together but I will do my best!


Lemon Pepper Chicken Pasta
2 boneless skinless chicken breast halves
1 pint grape tomatoes halved(also great if you have them in the garden. and cherry tomatoes work well too, just cut them into 4s if they are big)
Spaghetti noodles (as much as you need for your family)
Cooked Asparagus (or any green veggie your family likes, asparagus isn't cheap so I used broccoli this time.)
Lemon Pepper seasoning
Garlic Powder
Poultry seasoning
Season Salt
Right now you are probably thinking.. what is so unhealthy about this recipe? Well...
Here's the bad part...
1 stick of butter melted (this is what I use for about 5 adults, so you can do less)
fresh grated Paremsan cheese

Season chicken with just the poultry seasoning and season salt to taste. Stick it in the oven covered loosely with foil and bake at 375 for 30-45 mins. (depends on the size of the chicken)While that is cooking, get your water boiling for your Spaghetti and slice the tomatoes in half. When the chicken is done let it cool for a while. Then cube it and put it in a deep bowl. Sprinkle in the Lemon Pepper seasoning. Then shake the bowl to coat all of the pieces. You will probably want to add bits of lemon pepper at a time and shake it up several times. I just keep doing that until I can see that all of the chicken is coated with the seasoning.. Just don't under do it! (this is alot of the flavor in the dish) hehe. Set that aside. Cook up your Asparagus or whatever type of green veggie your family loves. Add garlic powder to your stick of melted butter.. Just go crazy! I love LOTS of garlic! (sorry I don't know how much I never measure it) After draining the spaghetti put it back in the pan and add chicken, tomatoes, aspargus, butter sauce and heat on low until all heated(maybe 5 mins or less). Toss and sprinkle with fresh paremsan cheese.

Thats it.. I hope that makes sense.. I just kind of typed it up.

Just some tips:

• I usually cook up double the chicken. Then after I cut it and season it with lemon pepper, I freeze the extra for next time. Just pull it out to thaw in the fridge the day before you plan to make it and warm it up when you toss it together.
• If you don't want to add a green veggie... just sprinkle in some dried parsley to give it some color!

Chicken Pillows

This recipe first came to me from my friend Sandy. She wanted to make dinner for her then fiance (I believe). This was one of his favorite dishes. She asked me to help her make it and of course I did. There was enough for me and Tagg to have some as well. It was yummy but I didn't keep the recipe. Then at my church we had a little recipe night and this was a recipe submitted by one of the girls. This recipe was a little easier than the one we had made originally, so I stuck with it! I didn't know my husband was such a big fan of it until he requested that we have it and was so excited when he saw it cooking. Go figure! :) Anyway, it's super easy and I often just use a can of chicken from costco.. which makes it even easier!


Chicken Pillows

1 pkg large crescent roll
Chicken (cooked cubed or in pieces or you can use a large can)
1 (8 oz) tub onion & chive cream cheese
1/4 Tbsp. Butter or margarine
1 can cream of chicken soup set aside
Melt cream cheese & butter in microwave. Add chicken. Roll out crescents and combine 2 to make a large rectangle. Add chicken mixture and fold over and pinch to look like a pillow. Bake 350 for 18-20 min Serve with heated cream of chicken soup on top. (I usually thin it down a little with milk so it has more of a gravy texture).

Chips and Salsa Chicken

When I saw this recipe on Favorite Family recipes I figured it would be a slam dunk with my hubby. See, he loves chips and salsa. He could live off of it I swear. Anyway, he didn't really care for it. Said he felt like he was eating chips and salsa and not chicken, I on the other hand loved it. I thought it was tasty. Go figure. It was a little different and I wish I had some guacamole to go with it. So, if your looking for something different, give it a try.


Chips and Salsa Chicken
from Favorite Family recipes

3 Tbsp. lime juice
3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese (I only had cheddar, so I used it)
Guacamole
Sour cream
Fresh cilantro

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until juices run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts.
Serve with guacamole and sour cream and garnish with fresh cilantro.

Parmesan Chicken

This is another recipe from my aunt Tiffini. She is such an awesome cook. Anyway this isn't your typical Parmesan Chicken. I've made a few recipes similar to this one but they involved mayo, I really like the idea of yogurt instead. Definitely healthier! I think it would taste good if you went the spaghetti sauce route too. The chicken was very flavorful and very tender and juicy. We will definitely be making this often at our house!

Parmesan Chicken

2 cups crushed Ritz crackers

3 T grated Parmesan cheese

2 tsp garlic salt

8 boneless, skinless chicken breasts ( I never use this many for my family)

1 cup plain yogurt

1/4 cup butter, melted

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 inch baking dish. Drizzle with melted butter. Bake at 350 degrees for about 45 minutes. Top with Sour Cream chicken sauce.

Sour cream chicken sauce

2 cans cream of chicken soup

1 cup sour cream

I usually just half this sauce. In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

BBQ Beef Mac and Cheese

I wanted to try this recipe over at Picky Palate and had it on my menu for the week. We had my lovely Sunday Roast a few days before, so I thought instead of making it with chicken, I might as well use my left over roast instead. It was very good! I have to say I like it with or without the BBQ beef. So I just might make the recipe for the mac and cheese occasionally... even though I do have a favorite recipe for that. Another thing I was excited about was the homemade BBQ sauce. My little one is allergic to something in BBQ sauce and we haven't quite figured it out yet, but everything in the sauce wasn't something we had a problem with. And he loved it!


BBQ Chicken Crusted Smoked Cheddar Mac
(I think she made this for alot of people, I halved it and it was still quite a bit!)

1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded Tillamook smoked cheddar cheese (you could use any cheddar cheese)

2 Cups shredded BBQ Chicken HERE is the recipe(or you could use shredded beef instead)
1 Cup shredded Tillamook smoked cheddar cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

3. Let cool for 5-10 minutes and serve.

Pineapple Chicken.

Did you use all of those pineapple slices for the Teriyaki Sandwiches? I didn't... so I made this dish to use the rest. I'm not sure where I got the recipe but I have been making it for years. Before we were even married my husband would request that I make this for him, often! It's a pretty good dish and pretty easy too! I was a little affraid of this recipe at first because I don't like Dijon mustard at all. But I put it in anyway and can't tell it's there.. so if you don't like it, try it with it in there anyway and be like me and make it a little shy of 2 tsp.


Pineapple Chicken


1 can (20 ounces) Dole pineapple slices, undrained
1 garlic clove, minced
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crushed
6 chicken breasts (I only made 2 and used the same amount of sauce.)

Drain pineapple, reserving juice. In a medium bowl, combine reserved
juice with garlic, cornstarch, worcestershire sauce, mustard and rosemary.
Arrange chicken in a shallow baking pan or broiler-proof dish, skin side up.
Broil until browned. Stir sauce; pour over chicken.
Bake at 400 for 30 mins or until chicken juices run clear.
Arrange pineapple slices around chicken. Spoon sauce from baking pan over all;
continue baking 5 mins. 6 servings.

Best ever - gone in minutes chicken wonton salad

We had a few family get togethers last weekend and both were potluck. My aunt Tiffini used to make this salad and bring it to our parties. It was always a highlight for me. I would always hope that salad would be there. I swear I could eat the whole bowl! Anyways, it has been a few years I think since she last made it so I decided to take it on.. so I could remember why I loved it so much. Ah man it was just as good as I remembered. It was gone within minutes. It may not look like anything special.. but the flavor is AWESOME! Thanks Tiff for the awesome recipe!


Tiff's Chicken Wonton Salad

Won-Ton Salad
3 or 4 chicken breasts, cooked and shredded (I had those massive chicken breasts from costco, I only used one and it was PLENTY. I also think it would be awesome using a rotisseri chicken)
2-3 bunches spinach, cleaned and torn into bite size pieces (I just bought a bag)
1 small head lettuce torn into bite size pieces
3/4 lb. swiss cheese or mozarella, grated (I use mozarella)
1 cup cottage cheese
3/4 pkg wonton skin, cut into strips and fried to crisp

Mix all these ingredients in a large bowl and pour dressing over just before serving.

Dressing
1 1/2 tsp poppyseed
3/4 c white vinegar
1 cup oil
3/4 c sugar
1 1/2 TBSP grated onion
1 1/2 tsp salt
3/4 tsp dry mustard

try to make dressing a few hours before serving so the flavors can mix together. (I made it the night before.. it was so awesome!)

Next up: The only sweet thing my husband will eat... Key Lime Pie!

Chicken Tikka Masala

I've been curious about Indian Food for a while now. Everytime I drove past the Indian Oven on main st in Logan.. I would want to try it. I never did. I have never had Indian food in my life and going to a restaurant that serves Indian food seemed a little bit overwhelming to me. I would have no clue what to order. So, I just avoided the situation all together. Just driving by and continuing on. I was searching a few of my go-to food blogs and found that they both had a recipe for Chicken Tikka Masala. Both recipes where very similar, but had their differences. There were somethings I liked about one recipe that I didn't like about the other. One sounded spicier so I opted for the less spicey.. but I cooked it the way it suggested in the other recipe. The Recipe itself came from Favorite family recipes. It was definitely different, but good. My hubby and little guy ate it all up!


Chicken Tikka Masala
adapted from Favorite Family Recipes
Marinade
1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce
1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour.
2. Preheat a medium skillet with 1 TBSP oil. Saute chicken until no longer pink, discard marinade. Set aside.
3. Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.
4. Serve over rice.

Getting creative - Mexican Haystacks

As I have said, we just moved and we actually are purchasing our first home. It has been a little bit of an adjustment for us in many ways. I'm attempting to pinch my pennies as much as possible and it's actually helped me get a little creative with my cooking. I'm sure you have heard of Hawaiian haystacks? There are other names for it but I just can't think of them right now. It's pretty much white rice with a chicken gravy with all sorts of different toppings you can mix in. I made a batch of this spanish rice and of course I had tons left over. So, the thought hit me.. Why not make Hawaiian haystacks but with a bit of mexican flare? I was a little worried about how it would turn out because I was literally just throwing things in that I had on hand, but we all loved it! Even my 2 year old ate it all up and asked for more. Best of all? I made it in the crock pot, all I had to do was reheat the left over rice and dinner was ready in minutes. You could also throw this in a tortilla and it would make an awesome burrito. That is whats for lunch today!


Mexican Haystacks

2-3 boneless skinless chicken breasts
1 can cream of chicken soup
1 can diced green chili's drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder

1 can reduced sodium black beans rinsed and drained or 1-1/2 cup prepared dried beans
1 can sliced olives drained
fresh diced tomatoes
shredded cheddar cheese
Hot cooked rice (Either white or this spanish rice recipe )
Any other toppings : Avocado, sour cream, lettuce, jalapenos, etc..

Place chicken in crockpot. Add soup, green chili's, cumin and garlic powder. Cook on low for 8 hours. Add in black beans and olives. Heat an additional 15-20 minutes or until heated through. Pour chicken gravy mixture over rice and add your toppings.

Cheddar Chicken Spaghetti

It's been very busy around these parts and the next few weeks are going to be even busier. Last week I needed a quick meal because I needed to head out of town one evening, but I wanted to get dinner in our bellies first. I didn't have time for any trips to the store so I had to make due with what I had, which wasn't much. I began looking through one of my cookbooks for a recipe that had few ingredients that were already in the cupboard. I found this recipe for Cheddar chicken spaghetti. I maybe would have never made it had it not been simple. I actually liked it. Seems to be a very kid friendly dish as well. So, I will definitely cook this recipe again.


Cheddar Chicken Spaghetti

1 pkg (7 oz) spaghetti, broken
2 cups cubed chicken (I actually used 2 cans of chicken from costco)
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 9x13 dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

(I think next time I might add some frozen veggies to the mix)

Black Bean Chicken Tacos with... get this.. HOMEMADE tortillas!

Ok when I first saw this recipe I was a little scared. Not of the filling of course but of making my own tortillas. I thought to myself.. SCARY! There is just no way I could possibly make homemade tortillas and have them taste good. Well, I was wrong. I regret not trying this recipe sooner. I think from now on I will always make my flour tortillas from scratch because really...it's not that hard. We always buy the ones you have to cook and those can get a little expensive. But making your own is very cheap and like I said, easier than I thought. So give it a try. You don't have to use them for these black bean chicken tacos either. But those are very tastey as well. Use them for ANYTHING you use a flour tortilla for. Don't forget the Spanish Rice! Enjoy!


Black Bean Chicken Tacos

2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon cumin, divided
2 tablespoons shortening
1/2 cup plus 1 tablespoon warm water
1 lb boneless skinless chicken breasts, cubed
2 cups salsa (would be soo tasty with fresh homemade salsa, YUM!)
1 can black beans rinsed and drained
1 teaspoon onion powder
1/2 tsp chili powder
Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and any additional toppings you enjoy.

In a bowl, combine the flour, baking powder and 1/2 tsp cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on floured surface for 1 minute. Cover and let rest for 20 minutes.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 12-20 minutes or until chicken juices run clear.
For tortillas, divide dough into eight balls; roll each ball into an 8-inch circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. Layer between pieces of waxed paper or paper towels; keep warm. Spoon chicken mixture over half of each tortilla and top with favorite toppings such as lettuce, cheese, olives, sour cream, etc.

BBQ Chicken Pizza with Fresh Pineapple

Can we say YUM? Ok So I love California pizza kitchen and I LOVE their bbq chicken pizza but I always felt like it was lacking something.. So last time I went there I asked them to add pineapple to it. It was HEAVEN!! I didn't know until after I got the pizza that they only used fresh pineapple and oh my goodness, I think it made it even better. Anyways, I was craving it again and I don't live any where near a CPK -- Yet. So I decided to try it out for myself. I usually use Rhodes frozen bread dough for the crust because it's easy.. but about 95% of the time I forget to pull it out earlier on in the day. So, I decided to try this quick recipe for the crust from of course.. my kitchen cafe. I knew she would have something on there and she did. It was pretty tasty too. And not hard to make at all, I will definately be using that recipe for the crust more often. Oh and if you like onions feel free to add them.. I'm just not a fan. :)


BBQ Chicken Pizza with Fresh Pineapple

2 boneless skinless chicken breasts cut into small cubes
2 TBSP BBQ sauce (I'm a fan of bulls eye)
1 TBPS oil
1/2 cup BBQ sauce
1/2 cup tomato sauce
1/4-1/2 tsp basil (to taste)
1/4-1/2 tsp oregano (to taste)
1/4-1/2 tsp garlic salt (to taste)
Fresh cilantro
Fresh pineapple cut into small chunks or you could use a can of tidbits
Mozerella cheese
Prepared un-baked pizza crust

Mix the chicken with 2 TBSP BBQ sauce until coated. Heat up oil in a frying pan. Saute chicken until no longer pink; set aside. In a blender or food prosessor combine 1/2 c BBQ sauce with tomato sauce, basil, oregano, garlic salt and a handful of fresh cilantro. Pulse until combined. Roll out your pizza dough onto desired pan. Top with bbq sauce mixture, chicken, pineapple and cheese. Bake at 400 for 15-20 minutes or until crust is golden brown and the cheese is melted. Top with more fresh chopped cilantro if desired. YUM!

Fast and Easy Pizza Dough
From My Kitchen Cafe

3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt

Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan.

Bourbon Chicken

Well, here it is.. another recipe from My Kitchen Cafe. I tell you I have the same taste as the author of that blog. Every recipe I have tried of hers I have loved. So I hope she doesn't mind that I am sharing another one and will probably share more. Anyways I wasn't sure if I would like this recipe but it caught my eye. It doesn't have any bourbon in it and I have never tried a drop of any alcohol in my life so I couldn't tell you if it tastes like bourbon. I can tell you that it was very good. I didn't know what to expect, except for after reading the ingredients that it is going to be kinda sweet with a little spice. It didn't taste how I imagined but it tasted GREAT! So enjoy! I will definitely be making this one more often!


Bourbon Chicken
(taken from mykitchencafe.blogspot.com)

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Herbed Chicken and Tomatoes.

Alright folks.. it doesn't get much easier than this.. Man this dish was just so easy. It's a slow cooker dish (which I just love) and really comes together so fast. I loved smelling this dish all day too. Well, the reason I made this dish when I did was because I wasn't going to be home at dinner time. I was actually at the cannery.. so.. It would be SO easy for any husband to put together for the family. All my family had to do was boil the pasta, cook a veggie and they were done. I don't know anyone who can't do that. This dish was really tasty and OH SO CHEAP to make!


Herbed Chicken and Tomatoes
(from the Taste of Home)

1 lb boneless skinless chicken breasts, cut into 1-1/2 inch cubes
2 cans (14-1/2 oz each) Italian diced tomatoes (Make sure they are Italian style!)
1 envelope savory herb and garlic soup mix (Found by the dry onion soup mix)
1/4 teaspoon sugar
Hot Cooked pasta (I used rotini because I had it.. you could use ANYTHING)
Shredded Parmesan Cheese

In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with Parmesan cheese.

Your done.. Easy peasy!

Next up from me: Pork and green chili casserole (Some of you already have this.. I'm just posting it with a picture.) (:

Update: Winger's Sauce and Chicken rice bowl

Ok, as I said in my last post I made extra sauce because I was going to make a rice bowl with the left overs. Well, it wasn't the best idea.. Not that it didn't taste good because it did. But when I reheated the sauce it broke down and was probably as thin as water. It still tasted most excellent but if you want to make a rice bowl using this sauce, I would recommend you make the sauce as you are making the stir fry. I haven't tried it that way yet but it should hold up just fine. This meal came together sooo quickly. The thing that took the longest was cutting everything up and you could do that ahead of time if you needed to. You can add any veggie you like to it really.. Anyways here is what I did.


Chicken rice bowl with Wingers sauce

1 tsp oil
1 lb boneless chicken breasts cut into 1-1/2 inch cubes
1-2 carrots chopped ( I would have rather shredded here.. doesn't take as long to cook)
1-2 cups broccoli florets
1 medium zucchini cubed
Wingers sauce (click the link if you need the recipe)
Hot rice

In a large skillet heat up oil. Add chicken and saute until no longer pink. Add in veggies and continue to stir fry until all veggies are tender. (I added in at different times.. I added carrots first because I knew they would take the longest to cook since I just chopped them, saute for a few minutes then I added the broccoli and sauted a few mintues more.. I added the zucchini last because it takes the shortest amount of time to cook.) After all the veggies become tender stir in wingers sauce and toss to coat. Serve over hot white rice.

Talk about YUMMY and pretty healthy too! You can go crazy with your veggies.. I wish I would have had more but I just used what I had in my fridge.

Next up from me: Herbed Chicken and Tomatoes.. and OH MAN is it SOOO EASY and tasty too!

P.S. We always LOVE to hear from you! We would like to know if you tried any of the recipes we have posted here and what you think! Leave us some comments if you are out there.

Wingers Sticky Fingers!!

My hubby and I love Wingers. We have forever. We have one here in our little town, but it's one of those that's well.. not as good as others. For some reason the food here tastes kind of old or something, I don't know. But when we lived in St. George it was one of our favorite places to eat. We always order their sticky fingers and just LOVE the sauce. I was so excited when I found this recipe that claimed to taste just like the real thing. I was not sure that it would but decided to give it a try and OH YES!!! Let's just say, we no longer need to go to our Wingers. I can now make this at home for less then one of us to order it at Wingers. You don't have to put this sauce on just chicken fingers. I made extra and plan on making a chicken rice bowl with veggies using this as the sauce. YUMMY! And you can mix it up with some ranch and have some yummy dipping sauce as well! So, if you like Wingers sauce, give it a try!!


Wingers Sticky Fingers
(taken from http://favfamilyrecipes.blogspot.com)

Sauce:
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves, stirring constantly.

For the sticky fingers
1 c. oil
1 pkg. frozen breaded chicken fingers (we just bought the Tyson Crispy strips)

(You can do it this way, but we just oven baked them to make them a little more healthy.) In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.

Enjoy!